Mango Mojo Grilled Flounder

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS25

This is a simple fish dish, and the mango marinade and sauce can be used on chicken and pork as well. I personally just love the flavor of mango on a nice piece of fish served simply with some rice and black beans.

Recipe courtesy Chef Alex Hoefer, Wind Creek Casinos

CHEF NOTES:

This is a simple but delicious dish that is great for lunch or dinner and works well for to-go. The mango flavor is strong and pronounced and offered in many forms, from flavoring the fish flesh, charring and caramelizing on the grill, to the fresh diced mango on top. It is also good served with coconut rice, which I find it to be a bit sweet, but it is also popular.

This is super easy to prep, super easy to execute, and also friendly for home cooks.

This marinade mixture can be used on smoked pork ribs as well and also whole chickens or chicken parts. Its versatile and holds well in a refrigerator. It can also be thickened with cornstarch to make a wing sauce or thickened with pectin and spiked with habaneros for a mango jam to serve on roasted pork loin sandwiches.

Mango Mojo Grilled Flounder

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Ingredients

  • 8 each Ripe Fresh Mangos, peeled, pitted, diced
  • 2 cup Water
  • 1/4 cup Orange Juice (fresh preferred, or high pulp)
  • 1/2 cup Fresh Lime Juice
  • 1/2 cup Extra-virgin Olive Oil
  • 3 tbsp Fresh Minced Garlic
  • 1 tsp Ground Cumin
  • 2 tsp Dried Oregano
  • 25 5-ounce Fillet of Flounder, skin off
  • 25 orders Steamed White or Saffron Rice
  • 25 orders Cooked Black Beans (usually made with fatback and citrus juice)
  • 25 each Lime Wedges
  • Salt and Pepper (as needed)
  • Fresh Cilantro, chopped (as needed)
  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS25

This is a simple fish dish, and the mango marinade and sauce can be used on chicken and pork as well. I personally just love the flavor of mango on a nice piece of fish served simply with some rice and black beans.

Recipe courtesy Chef Alex Hoefer, Wind Creek Casinos

CHEF NOTES:

This is a simple but delicious dish that is great for lunch or dinner and works well for to-go. The mango flavor is strong and pronounced and offered in many forms, from flavoring the fish flesh, charring and caramelizing on the grill, to the fresh diced mango on top. It is also good served with coconut rice, which I find it to be a bit sweet, but it is also popular.

This is super easy to prep, super easy to execute, and also friendly for home cooks.

This marinade mixture can be used on smoked pork ribs as well and also whole chickens or chicken parts. Its versatile and holds well in a refrigerator. It can also be thickened with cornstarch to make a wing sauce or thickened with pectin and spiked with habaneros for a mango jam to serve on roasted pork loin sandwiches.

Instructions

  1. In a blender, add three-fourths of the diced mango and the water. Blend well to make mango juice.

  2. Add the orange and lime juices, oil, garlic, cumin, and oregano. Blend well to combine.

  3. In a hotel pan, pour the marinade over the fish but only enough to coat. Let sit for about 15 minutes.

  4. Remove the fish from the marinade, season with salt and pepper.

  5. On a very hot grill, cook fish until it reaches about 143 degrees F internal. Glaze the fish with the marinade while grilling to help it caramelize.

  6. Serve each fillet with an order of rice and beans and perhaps some tostones. Garnish the fish with some of the remaining diced mango, lime wedges, and fresh chopped cilantro. This is a light lunch or dinner dish.